Save half of the potatoes for Sunday's steak hash.
Yield: 4 servings (serving size: about 1 cup)
2 1/2 pounds fingerling potatoes, cut in half lengthwise
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon Dijon mustard
3 tablespoons chopped fresh parsley
1. Preheat oven to 425°.
2. Place potatoes on a baking sheet. Drizzle potatoes with 1 tablespoon oil; sprinkle with salt and 1/4 teaspoon pepper. Toss to coat. Bake at 425° for 30 minutes or until golden brown. Cool potatoes slightly.
3. Place the remaining 1 tablespoon oil, 1/4 teaspoon pepper, and mustard in a large bowl; stir well with a whisk. Add half of roasted potatoes and parsley; toss gently to coat. (Reserve remaining potatoes for Sunday brunch.) Serve at room temperature.
CALORIES 172 ; FAT 5.2g (sat 0.7g,mono 3.7g,poly 0.6g); CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 29.4g; SODIUM 173mg; PROTEIN 2.8g; FIBER 2.9g; IRON 1.8mg
Cooking Light, AUGUST 2010
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